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Smoked Salmon & Brussels Sprout Scrambled Eggs

If you like a quick breakfast of scrambled eggs, you’ll love them with slivered, browned Brussels sprouts and savory smoked salmon. This recipe calls for “hot-smoked” chunked salmon, but you could also use smoked lox. Fuel for your day with plenty of protein, and skip the sugary cereals and pastries that lead to the inevitable mid-morning crash.

Smoked Salmon & Brussels Sprout Scrambled Eggs

Ingredients

1 large egg

1 large egg white

Olive oil spray

4 Brussels sprouts, thinly sliced

1 ounce (28g) smoked salmon, crumbled

6 grape tomatoes, halved

2 tablespoons fresh parsley, chopped

Directions

In a small bowl, whisk the egg and egg white, reserve.

Place a small, nonstick saute pan over medium-high heat for a few seconds, then spritz with oil. Add the Brussels sprout slices and saute, stirring, for about 2 minutes, until browned and softened. Add the egg mixture and crumbled salmon and lower the heat to medium-low, stirring to combine.

Cook until the eggs form curds, then add tomatoes and parsley and stir until the eggs are cooked through and the tomatoes are warmed. Serve immediately.

Video

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